Zutaten für Almond Pancakes
- Almond Meal
- 1 cup almond milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- Flax Seed Meal
- Cinnamon
- 1 cup blanched almonds
- 2 ripe bananas, mashed
- 1/2 teaspoon baking soda
- 1 teaspoon lemon juice
- 2 tablespoons coconut oil
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Zubereitung von Almond Pancakes
- Soak 1 cup of blanched almonds in hot water for at least 30 minutes, or overnight for a creamier texture. Drain well.
- Combine the soaked almonds, almond milk, mashed bananas, baking powder, baking soda, salt, and lemon juice in a high-speed blender. Blend until completely smooth.
- Heat 2 tablespoons of coconut oil in a large cast iron skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Adjust the amount of batter depending on desired size.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Keep cooked pancakes warm in a 200°F (93°C) oven while you cook the remaining batter.
- Serve immediately with your favorite toppings such as blueberry jam, coconut nectar, almond butter, fresh fruit, or sauteed vegetables.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
4g
Carbs
2g
